Stew beef is a lean cut of beef so if it is not cooked thoroughly it can come out rather tough. We love it in this Instant Pot beef and barley stew. Popping it in the pressure cooker for 25 minutes on high tenderizes the meat as if it had been cooked all day.


1 yellow onion, chopped

2 stalks celery, sliced

3 tsp minced garlic

3 small carrots, sliced

1 tsp avocado oil

1 ½ tsp Worcestershire sauce

½ tsp black pepper

1 lbs stew meat, cut into ½ inch chunks

1 cup quick-cook pearl barley

32 ounces beef stock

1 tbsp tomato paste


  1. Saute Mode: add vegetables with oil. Saute for 5 minutes
  2. Turn off saute mode. Add the worcestershire, pepper, stew meat, barley, tomato paste, and beef stock
  3. Pressure Cook: High pressure for 25 minutes
  4. Quick Release
  5. Serve hot

Serves 4

Exchanges: 4 protein, 2 Starch, 3 Vegetable, 2 fat

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